![- 1 cup long-grain rice - 2 cups vegetable broth - 3 cups broccoli florets (fresh or frozen) - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup (or homemade) - 1/2 cup diced onion - 2 cloves garlic, minced - 1/4 teaspoon black pepper - 1/4 teaspoon paprika - Salt to taste - 1/4 cup breadcrumbs (optional for topping) - Additional cheese Gathering the right ingredients makes cooking easy and fun. Start with long-grain rice. It cooks up light and fluffy. Vegetable broth adds flavor and depth. Fresh or frozen broccoli florets bring in nutrients and color. Shredded cheddar cheese is key for that melty goodness. Cream of mushroom soup adds creaminess, making the dish rich. Diced onion and minced garlic build a great base of flavor. For seasoning, black pepper and paprika add a nice kick. Remember to taste your mix and add salt as needed. If you want a crunchy topping, breadcrumbs or more cheese work well and give a nice texture. This is your list of ingredients for cheesy broccoli rice casserole. With these in hand, you are ready to create a comforting meal. For the [Full Recipe], follow the steps in the next section! First, preheat your oven to 350°F (175°C). This makes sure your casserole cooks evenly. Next, cook the rice. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of long-grain rice, cover, and reduce the heat to low. Let it cook for about 15 minutes. The rice should be tender and all the liquid absorbed. While the rice cooks, it's time to sauté the veggies. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of diced onion and 2 cloves of minced garlic. Sauté them until the onion turns translucent, which takes around 3 to 4 minutes. Then, add 3 cups of broccoli florets. Cook for an additional 5 minutes until the broccoli turns bright green and soft. Now, let’s bring everything together. In a large bowl, mix the cooked rice, the sautéed broccoli mixture, 1 cup of cream of mushroom soup, and 1 cup of shredded cheddar cheese. Add 1/4 teaspoon of black pepper and 1/4 teaspoon of paprika for flavor. Stir well to combine. Taste the mix and add salt if needed. Pour the mixture into a greased 9x13 inch casserole dish. If you like, sprinkle 1/4 cup of breadcrumbs on top for extra crunch. Bake in the preheated oven for 25 to 30 minutes. Look for a golden, bubbly top. Once done, let it sit for 5 minutes before serving. For the full recipe, check the details above. For this casserole, I recommend using long-grain rice. It cooks up fluffy and separate. Short-grain rice can be sticky and dense, which may not work well. Long-grain rice absorbs flavors better and holds its shape during baking. If you prefer, brown rice adds a nice nutty flavor but will need extra cooking time. Seasoning is key to a great casserole. Start with salt and pepper. You can swap the cream of mushroom soup for cream of chicken or a homemade version for a fresh taste. Try adding a splash of soy sauce or Worcestershire sauce for depth. Fresh herbs like thyme or parsley brighten the dish. A pinch of red pepper flakes can add warmth, too. Cook broccoli until tender but still bright green. Steaming is a great option. This keeps its vibrant color and crunch. For rice, rinse it under cold water first to remove excess starch. This helps prevent it from becoming mushy. Follow the cooking time on the package, but remember that it will continue to cook in the oven. Mixing cooked rice and broccoli with the other ingredients should be done gently to maintain texture. For the full recipe, check out the link. {{image_2}} You can make this cheesy broccoli rice casserole even more filling by adding proteins. Chicken, sausage, or tofu are great options. If you use chicken, cook it first, then chop it into small pieces. For sausage, slice it and brown it in the skillet with the onion and garlic. If you choose tofu, press it to remove excess moisture, then cube it. Add any of these proteins to the casserole mix for heartiness. Cheese is the star of this dish, and you have many choices. Instead of cheddar, try mozzarella for a creamy texture. Gouda adds a nice smoky flavor, while pepper jack gives a spicy kick. If you want a sharper taste, use aged cheddar or blue cheese. Mix two or more cheeses for a rich and tasty blend. For a plant-based version, you can easily make swaps. Use a dairy-free cream of mushroom soup or make your own. Swap the cheddar for a vegan cheese alternative that melts well. Instead of butter, use olive oil for sautéing veggies. With these changes, you can enjoy a delicious, cheesy broccoli rice casserole that fits your diet. For the full recipe, check out the details above! To keep your cheesy broccoli rice casserole fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to four days. Always cover it tightly to prevent drying out. When ready to eat, reheat it in the oven for the best texture. Freezing is a great option if you want to save some casserole for later. First, let the dish cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, you avoid freezer burn. To reheat, thaw it overnight in the fridge. Bake it at 350°F until heated through. In the fridge, the casserole lasts about four days. If you freeze it, you can keep it for up to three months. After that, it may lose flavor and texture. Always check for any off smells or signs of spoilage before eating. For more details on how to make this dish, check the Full Recipe. Yes, you can use frozen broccoli. Frozen broccoli is a great time-saver. It cooks quickly and is just as healthy as fresh. To use frozen broccoli, thaw it first. Drain any water, so it doesn’t make your casserole watery. When you sauté the onion and garlic, add the thawed broccoli. Cook it for about 3-4 minutes. This helps keep the bright color and flavor. To make this dish gluten-free, swap out the cream of mushroom soup. You can use a homemade version made with gluten-free flour. Look for gluten-free breadcrumbs if you want to add a topping. Always check labels to ensure all ingredients are gluten-free. Using gluten-free options does not change the taste much. You will still enjoy a creamy and cheesy casserole. Yes, you can prepare this casserole ahead of time. Cook the rice and sauté the veggies the day before. Mix everything and store it in the fridge. Just cover it well. When you are ready to bake, preheat the oven and bake it as usual. It may need a few extra minutes in the oven. Let it cool for a few minutes before serving. This makes meal prep easy and fun! For the full recipe, check out the details above. In this blog post, we explored how to create a delicious rice casserole. We covered the ingredients, from long-grain rice to cheddar cheese. You learned step-by-step instructions for preparing and baking the dish. Tips on flavor and variations added more options, plus storage info for leftovers. This dish is easy to customize for your taste. Enjoy trying out different toppings and ingredients. You will find that making this casserole can be fun and rewarding!](https://chellesrecipes.com/wp-content/uploads/2025/06/c09dc41d-39fa-4bc3-851a-cd477a4cfcc5-768x768.webp)
If you’re looking for a warm and creamy dish that’s quick to make, you’re in the right place. This Cheesy Broccoli Rice Casserole is simple, satisfying, and perfect for dinner tonight. With easy ingredients and clear steps, you’ll impress your family without spending hours in the kitchen. Get ready to enjoy a comforting meal that’s packed with flavor and nutrition! Let’s dive into the recipe!
Ingredients
List of Ingredients
– 1 cup long-grain rice
– 2 cups vegetable broth
– 3 cups broccoli florets (fresh or frozen)
– 1 cup shredded cheddar cheese
– 1 cup cream of mushroom soup (or homemade)
– 1/2 cup diced onion
– 2 cloves garlic, minced
Spices and Seasonings
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– Salt to taste
Optional Toppings
– 1/4 cup breadcrumbs (optional for topping)
– Additional cheese
Gathering the right ingredients makes cooking easy and fun. Start with long-grain rice. It cooks up light and fluffy. Vegetable broth adds flavor and depth. Fresh or frozen broccoli florets bring in nutrients and color. Shredded cheddar cheese is key for that melty goodness. Cream of mushroom soup adds creaminess, making the dish rich. Diced onion and minced garlic build a great base of flavor.
For seasoning, black pepper and paprika add a nice kick. Remember to taste your mix and add salt as needed. If you want a crunchy topping, breadcrumbs or more cheese work well and give a nice texture.
This is your list of ingredients for cheesy broccoli rice casserole. With these in hand, you are ready to create a comforting meal. For the [Full Recipe], follow the steps in the next section!
Step-by-Step Instructions
Preparation Steps
First, preheat your oven to 350°F (175°C). This makes sure your casserole cooks evenly. Next, cook the rice. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of long-grain rice, cover, and reduce the heat to low. Let it cook for about 15 minutes. The rice should be tender and all the liquid absorbed.
Sautéing the Vegetables
While the rice cooks, it’s time to sauté the veggies. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of diced onion and 2 cloves of minced garlic. Sauté them until the onion turns translucent, which takes around 3 to 4 minutes. Then, add 3 cups of broccoli florets. Cook for an additional 5 minutes until the broccoli turns bright green and soft.
Combine and Bake
Now, let’s bring everything together. In a large bowl, mix the cooked rice, the sautéed broccoli mixture, 1 cup of cream of mushroom soup, and 1 cup of shredded cheddar cheese. Add 1/4 teaspoon of black pepper and 1/4 teaspoon of paprika for flavor. Stir well to combine. Taste the mix and add salt if needed. Pour the mixture into a greased 9×13 inch casserole dish. If you like, sprinkle 1/4 cup of breadcrumbs on top for extra crunch. Bake in the preheated oven for 25 to 30 minutes. Look for a golden, bubbly top. Once done, let it sit for 5 minutes before serving. For the full recipe, check the details above.
Tips & Tricks
Choosing the Right Rice
For this casserole, I recommend using long-grain rice. It cooks up fluffy and separate. Short-grain rice can be sticky and dense, which may not work well. Long-grain rice absorbs flavors better and holds its shape during baking. If you prefer, brown rice adds a nice nutty flavor but will need extra cooking time.
Enhancing Flavor
Seasoning is key to a great casserole. Start with salt and pepper. You can swap the cream of mushroom soup for cream of chicken or a homemade version for a fresh taste. Try adding a splash of soy sauce or Worcestershire sauce for depth. Fresh herbs like thyme or parsley brighten the dish. A pinch of red pepper flakes can add warmth, too.
Cooking Techniques
Cook broccoli until tender but still bright green. Steaming is a great option. This keeps its vibrant color and crunch. For rice, rinse it under cold water first to remove excess starch. This helps prevent it from becoming mushy. Follow the cooking time on the package, but remember that it will continue to cook in the oven. Mixing cooked rice and broccoli with the other ingredients should be done gently to maintain texture.
For the full recipe, check out the link.
Variations
Add Proteins
You can make this cheesy broccoli rice casserole even more filling by adding proteins. Chicken, sausage, or tofu are great options. If you use chicken, cook it first, then chop it into small pieces. For sausage, slice it and brown it in the skillet with the onion and garlic. If you choose tofu, press it to remove excess moisture, then cube it. Add any of these proteins to the casserole mix for heartiness.
Different Cheese Types
Cheese is the star of this dish, and you have many choices. Instead of cheddar, try mozzarella for a creamy texture. Gouda adds a nice smoky flavor, while pepper jack gives a spicy kick. If you want a sharper taste, use aged cheddar or blue cheese. Mix two or more cheeses for a rich and tasty blend.
Vegetarian and Vegan Options
For a plant-based version, you can easily make swaps. Use a dairy-free cream of mushroom soup or make your own. Swap the cheddar for a vegan cheese alternative that melts well. Instead of butter, use olive oil for sautéing veggies. With these changes, you can enjoy a delicious, cheesy broccoli rice casserole that fits your diet.
For the full recipe, check out the details above!
Storage Info
Storing Leftovers
To keep your cheesy broccoli rice casserole fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to four days. Always cover it tightly to prevent drying out. When ready to eat, reheat it in the oven for the best texture.
Freezing Guidelines
Freezing is a great option if you want to save some casserole for later. First, let the dish cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, you avoid freezer burn. To reheat, thaw it overnight in the fridge. Bake it at 350°F until heated through.
Shelf Life
In the fridge, the casserole lasts about four days. If you freeze it, you can keep it for up to three months. After that, it may lose flavor and texture. Always check for any off smells or signs of spoilage before eating. For more details on how to make this dish, check the Full Recipe.
FAQs
Can I use frozen broccoli?
Yes, you can use frozen broccoli. Frozen broccoli is a great time-saver. It cooks quickly and is just as healthy as fresh. To use frozen broccoli, thaw it first. Drain any water, so it doesn’t make your casserole watery. When you sauté the onion and garlic, add the thawed broccoli. Cook it for about 3-4 minutes. This helps keep the bright color and flavor.
How do I make it gluten-free?
To make this dish gluten-free, swap out the cream of mushroom soup. You can use a homemade version made with gluten-free flour. Look for gluten-free breadcrumbs if you want to add a topping. Always check labels to ensure all ingredients are gluten-free. Using gluten-free options does not change the taste much. You will still enjoy a creamy and cheesy casserole.
Can I make it ahead of time?
Yes, you can prepare this casserole ahead of time. Cook the rice and sauté the veggies the day before. Mix everything and store it in the fridge. Just cover it well. When you are ready to bake, preheat the oven and bake it as usual. It may need a few extra minutes in the oven. Let it cool for a few minutes before serving. This makes meal prep easy and fun! For the full recipe, check out the details above.
In this blog post, we explored how to create a delicious rice casserole. We covered the ingredients, from long-grain rice to cheddar cheese. You learned step-by-step instructions for preparing and baking the dish. Tips on flavor and variations added more options, plus storage info for leftovers.
This dish is easy to customize for your taste. Enjoy trying out different toppings and ingredients. You will find that making this casserole can be fun and rewarding!
![- 1 cup long-grain rice - 2 cups vegetable broth - 3 cups broccoli florets (fresh or frozen) - 1 cup shredded cheddar cheese - 1 cup cream of mushroom soup (or homemade) - 1/2 cup diced onion - 2 cloves garlic, minced - 1/4 teaspoon black pepper - 1/4 teaspoon paprika - Salt to taste - 1/4 cup breadcrumbs (optional for topping) - Additional cheese Gathering the right ingredients makes cooking easy and fun. Start with long-grain rice. It cooks up light and fluffy. Vegetable broth adds flavor and depth. Fresh or frozen broccoli florets bring in nutrients and color. Shredded cheddar cheese is key for that melty goodness. Cream of mushroom soup adds creaminess, making the dish rich. Diced onion and minced garlic build a great base of flavor. For seasoning, black pepper and paprika add a nice kick. Remember to taste your mix and add salt as needed. If you want a crunchy topping, breadcrumbs or more cheese work well and give a nice texture. This is your list of ingredients for cheesy broccoli rice casserole. With these in hand, you are ready to create a comforting meal. For the [Full Recipe], follow the steps in the next section! First, preheat your oven to 350°F (175°C). This makes sure your casserole cooks evenly. Next, cook the rice. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of long-grain rice, cover, and reduce the heat to low. Let it cook for about 15 minutes. The rice should be tender and all the liquid absorbed. While the rice cooks, it's time to sauté the veggies. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1/2 cup of diced onion and 2 cloves of minced garlic. Sauté them until the onion turns translucent, which takes around 3 to 4 minutes. Then, add 3 cups of broccoli florets. Cook for an additional 5 minutes until the broccoli turns bright green and soft. Now, let’s bring everything together. In a large bowl, mix the cooked rice, the sautéed broccoli mixture, 1 cup of cream of mushroom soup, and 1 cup of shredded cheddar cheese. Add 1/4 teaspoon of black pepper and 1/4 teaspoon of paprika for flavor. Stir well to combine. Taste the mix and add salt if needed. Pour the mixture into a greased 9x13 inch casserole dish. If you like, sprinkle 1/4 cup of breadcrumbs on top for extra crunch. Bake in the preheated oven for 25 to 30 minutes. Look for a golden, bubbly top. Once done, let it sit for 5 minutes before serving. For the full recipe, check the details above. For this casserole, I recommend using long-grain rice. It cooks up fluffy and separate. Short-grain rice can be sticky and dense, which may not work well. Long-grain rice absorbs flavors better and holds its shape during baking. If you prefer, brown rice adds a nice nutty flavor but will need extra cooking time. Seasoning is key to a great casserole. Start with salt and pepper. You can swap the cream of mushroom soup for cream of chicken or a homemade version for a fresh taste. Try adding a splash of soy sauce or Worcestershire sauce for depth. Fresh herbs like thyme or parsley brighten the dish. A pinch of red pepper flakes can add warmth, too. Cook broccoli until tender but still bright green. Steaming is a great option. This keeps its vibrant color and crunch. For rice, rinse it under cold water first to remove excess starch. This helps prevent it from becoming mushy. Follow the cooking time on the package, but remember that it will continue to cook in the oven. Mixing cooked rice and broccoli with the other ingredients should be done gently to maintain texture. For the full recipe, check out the link. {{image_2}} You can make this cheesy broccoli rice casserole even more filling by adding proteins. Chicken, sausage, or tofu are great options. If you use chicken, cook it first, then chop it into small pieces. For sausage, slice it and brown it in the skillet with the onion and garlic. If you choose tofu, press it to remove excess moisture, then cube it. Add any of these proteins to the casserole mix for heartiness. Cheese is the star of this dish, and you have many choices. Instead of cheddar, try mozzarella for a creamy texture. Gouda adds a nice smoky flavor, while pepper jack gives a spicy kick. If you want a sharper taste, use aged cheddar or blue cheese. Mix two or more cheeses for a rich and tasty blend. For a plant-based version, you can easily make swaps. Use a dairy-free cream of mushroom soup or make your own. Swap the cheddar for a vegan cheese alternative that melts well. Instead of butter, use olive oil for sautéing veggies. With these changes, you can enjoy a delicious, cheesy broccoli rice casserole that fits your diet. For the full recipe, check out the details above! To keep your cheesy broccoli rice casserole fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to four days. Always cover it tightly to prevent drying out. When ready to eat, reheat it in the oven for the best texture. Freezing is a great option if you want to save some casserole for later. First, let the dish cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place them in a freezer bag. This way, you avoid freezer burn. To reheat, thaw it overnight in the fridge. Bake it at 350°F until heated through. In the fridge, the casserole lasts about four days. If you freeze it, you can keep it for up to three months. After that, it may lose flavor and texture. Always check for any off smells or signs of spoilage before eating. For more details on how to make this dish, check the Full Recipe. Yes, you can use frozen broccoli. Frozen broccoli is a great time-saver. It cooks quickly and is just as healthy as fresh. To use frozen broccoli, thaw it first. Drain any water, so it doesn’t make your casserole watery. When you sauté the onion and garlic, add the thawed broccoli. Cook it for about 3-4 minutes. This helps keep the bright color and flavor. To make this dish gluten-free, swap out the cream of mushroom soup. You can use a homemade version made with gluten-free flour. Look for gluten-free breadcrumbs if you want to add a topping. Always check labels to ensure all ingredients are gluten-free. Using gluten-free options does not change the taste much. You will still enjoy a creamy and cheesy casserole. Yes, you can prepare this casserole ahead of time. Cook the rice and sauté the veggies the day before. Mix everything and store it in the fridge. Just cover it well. When you are ready to bake, preheat the oven and bake it as usual. It may need a few extra minutes in the oven. Let it cool for a few minutes before serving. This makes meal prep easy and fun! For the full recipe, check out the details above. In this blog post, we explored how to create a delicious rice casserole. We covered the ingredients, from long-grain rice to cheddar cheese. You learned step-by-step instructions for preparing and baking the dish. Tips on flavor and variations added more options, plus storage info for leftovers. This dish is easy to customize for your taste. Enjoy trying out different toppings and ingredients. You will find that making this casserole can be fun and rewarding!](https://chellesrecipes.com/wp-content/uploads/2025/06/c09dc41d-39fa-4bc3-851a-cd477a4cfcc5-250x250.webp)
